Honey Lemon Vinaigrette

This Honey Lemon Vinaigrette recipe is fresh and flavorful and so easy to make. Whip up a fresh batch of this honey lemon dressing to serve with all of your favorite salads or use it as a marinade for chicken and fish.

Salad dressings don’t get much easier than this one. This homemade honey lemon vinaigrette is fresh and light and perfect for dressing spring and summer salads.

If you love all things lemon, you will love this honey lemon dressing! It’s light, tangy and delicious.   

Honey Lemon Vinaigrette Recipe

This honey lemon dressing is so tasty that you’ll want to be sure to keep extra lemons on hand so you can whip it up on a whim.

• Fresh Lemon Juice and Zest. Fresh is best for this recipe. It adds freshness and flavor. Don’t use the bottled stuff. 
• Light Olive Oil. We use light olive oil for this dressing, but you can use extra-virgin or avocado oil if you prefer.
• Honey.  I like to use clover honey, but you can use whatever honey you like.
• Dijon Mustard.  A little Dijon mustard adds flavor and emulsifies the dressing.
• Garlic. Adds a nice light flavor to the mix.

Find printable recipe with measurements below.

Variations

• If dressing is too tart for you, add 1-2 tablespoons water
• Sprinkle in 3-4 teaspoons poppy seeds

How To Make Honey Lemon Salad Dressing 

The consistency for this vinaigrette is best when blended in a blender rather than whisked or shaken. When it’s blended it’s so deliciously light and creamy that you’ll want to drink it!

1. Add all of the ingredients to a blender and blend for a few seconds until the ingredients are well incorporated.
2. You can also add all of the ingredients to a bowl and whisk together using a wire whisk, or add everything to a mason jar, seal the lid and vigorously shake.

Storage Tips

Store this honey lemon vinaigrette dressing in a mason jar or an airtight container in the refrigerator where it will last up to 5 days.

Best Ways To Juice A Lemon

There’s a few easy ways to juice a lemon, but rolling, slicing and squeezing citrus is the method I most frequently use.

1. Hand squeezing. Place the lemon on the counter and using the palm of your hand apply pressure to the lime as you roll the lime back and forth. Then slice the lemon in half and squeeze the lemon over a bowl using your hand to extract all of the juice from the lemon. 
2. Lemon reamer.  Place the lemon on the counter and using the palm of your hand apply pressure to the lemon as you roll it back and forth. Then slice it in half and place it on  the reamer sliced side down and twist the lemon half to extract all of the juice from it. 
3. Juice presser.  Slice the lemon in half and place the sliced side up on the presser and squeeze the handles together as the juice squeezes out into a bowl or a glass measuring cup.

How To Zest A Lemon

First thing you’ll want to do is rinse the lemon under cold water and pat dry. If you’re not using organic lemons, you can rinse with baking soda and water and gently rub the peel to wash away any residue. Lay a piece of parchment paper on the counter to catch the flecks of zest.

• Microplane or Cheese Grater. Using a microplane or cheese grater are the easiest ways to grate lemon zest.Run the side of a lemon back and forth over the microplane or grater being careful not to get the pith.  You may get a little added pith to your zest and that’s perfectly okay. Continue to rotate the lemon until you have the desired amount of zest.
• Citrus zester. Using a citrus zester will provide longer pieces of zest. Run the zester along the side of a lemon and scrape down the sides. Continue to rotate the lemon until you have the desired amount of zest.
• Vegetable peeler or Knife. If you don’t have a microplane, cheese grater or citrus zester, then you can use a vegetable peeler or a pairing knife. Carefully run the peeler or knife along the side of a lemon to scrape down the sides. You’ll need to cut the pieces into much smaller pieces (finely mince) if you’re adding to recipe.

Serving Suggestions

I love everything about this lemon honey vinaigrette, so I make it often. It goes really well with just about any salad you want to toss it with, but here are a few of my favorites. 

• Romaine Salad
• Beet Kale Quinoa Salad
• Everyday Tossed Salad
• My Favorite House Salad

Looking For More Salad Dressing Recipes?

• Champagne Vinaigrette
• Maple Vinaigrette
• Creamy Lemon Salad Dressing
• Lemon Olive Oil Dressing
• Fruit Salad Dressing
• Red Wine Vinaigrette
• Balsamic Vinaigrette
• Jalapeno Ranch Dressing
• Ginger Salad Dressing
• Greek Salad Dressing
• Italian Salad Dressing
• Avocado Salad Dressing
• Lemon Basil Vinaigrette
• Lemon Mustard Vinaigrette

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Print

Yield: 6 servings

Honey Lemon Vinaigrette

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

This Honey Lemon Vinaigrette recipe is fresh and flavorful and so easy to make. Whip up a fresh batch of this honey lemon dressing to serve with all of your favorite salads. 

Ingredients

• 3 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 1/4 cup extra-virgin olive oil
• 1-1/2 tablespoons clover honey
• 2 teaspoons Dijon mustard
• 1 clove garlic grated or freshly minced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Add all of the ingredients to a blender and blend for a few seconds until the ingredients are well incorporated.
2. You can also add all of the ingredients to a bowl and whisk together using a wire whisk, or add everything to a mason jar, seal the lid and vigorously shake.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 157Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 333mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 0g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.